title: UPLC analysis of free amino acids in wines: profiling of on-lees aged wines.
abstract: The evolution of free amino acid (FAA) profiles intrinsic to on-lees aged white wines was determined by ultra performance liquid chromatography (UPLC™). On basis of the AccQ.Tag™ method as a commercialized amino acid analysis solution for HPLC, a new protocol for dedicated amino acid analysis using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) for pre-column derivatization was established by method transfer onto UPLC™ conditions. Since AQC derivatives enable both fluorescence (AccQ.Tag™ method) and UV detection, the performed method transfer additionally included changing to a more versatile UV detection. Emphasizing enhanced performance of UPLC™, the newly established protocol facilitated rapid and reliable separations of 24 amino acids within 23 min, hence proved to be superior compared to the original HPLC protocol due to significant improvements in resolution and reduced runtime. Applying UV detection enabled adequate quantifications of AQC amino acid derivatives at μM level (LOQs from 0.12 to 1.10 μM), thus proved sufficient sensitivity for amino acid profiling in wine samples. Moreover, this compiled methodology was successfully applied to monitor the changes of FAA concentrations in four distinct sets of on-lees aged white wines (fermented with different yeasts) at three progressing ripening periods, each (control, 3 and 6 months aging). For the control wines, the applied winery yeast significantly affected total FAA amounts (1450-1740 mg L(-1)). During maturation, the proceeding yeast autolysis implied a rather complex impact on FAAs, yielding total FAA excretions up to 360 mg L(-1). However, the magnitude for increases of specific FAAs (up to +200%) highly depended on the individual amino acids as well as on the applied fermenting yeast. Given the overall complexity of yeast autolysis in winemaking, the application of efficient LC techniques such as UPLC™ may indeed contribute as a valuable tool in wine research for product monitoring and characterization of intrinsic developments during wine maturation.
authors.affiliation: Department of Food Science and Technology, Food Chemistry Laboratory, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Vienna Austria.
authors.forename: G
authors.initials: G
authors.lastname: Fiechter
authors.forename: D
authors.initials: D
authors.lastname: Pavelescu
authors.forename: H K
authors.initials: HK
authors.lastname: Mayer
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000302:isolation & purification*; D000634:Aminoquinolines / Q000737:chemistry; D002219:Carbamates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000191:economics / Q000379:methods*; D005285:Fermentation; D012680:Sensitivity and Specificity; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000378:metabolism
chemical_list: C078178:6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; D000596:Amino Acids; D000634:Aminoquinolines; D002219:Carbamates